Untitled Lesson

Open Ended

How can fish be classified based on their shape, and why might this classification be useful in cooking?

Multiple Choice

Why is it important for chefs to understand the differences between oily fish and white fish when preparing basic dishes?

• Because the cooking methods for oily fish and white fish differ

• Because oily fish are always more expensive than white fish

• Because white fish are always healthier than oily fish

• Because all fish taste the same regardless of type

Multiple Select

Which characteristics are true for oily fish?

• Flesh is dark in colour

• Oil is distributed throughout the flesh

• Always round in shape

• Easily digested

Multiple Choice

Which of the following is a key difference between flat fish and round fish?

• Flat fish have both eyes on one side, while round fish have eyes on either side.

• Flat fish are always round in shape, while round fish are always flat.

• Flat fish yield two fillets, while round fish yield four fillets.

• Flat fish swim in a horizontal fashion, while round fish swim flat to the surface.

Open Ended

Name two common types of flat fish and two common types of round fish.

Open Ended

Why is it recommended to include oily fish in your diet?

Multiple Select

What are two indicators of good quality fresh fish?

• Bright and shiny appearance

• Pleasant smell of the sea or seaweed

• Strong fishy smell

• Dull and dry appearance

Multiple Choice

Which of the following is NOT a quality point to look for in fresh fish?

• The eyes should be bright and protruding.

• Gills should be red in color if intact.

• Distinctive markings should be faded or unclear.

• Eyes should not be sunken in.

Multiple Select

Which of the following are good practices for handling fresh fish upon delivery to the kitchen?

• Pack fish on ice, ideally in polystyrene boxes.

• Allow fish to become soft and pliable before use.

• Notify a supervisor if the fish is not of the right quality.

• Use fish that is bendy as it indicates freshness.

Open Ended

Explain why it is important to keep fresh fish at 1–2°C and what could happen if this guideline is not followed.

Multiple Choice

What is the main difference between a fillet and a butterfly fillet?

• A fillet is cut from the bone, while a butterfly fillet is rolled.

• A fillet is a single strip, while a butterfly fillet is made by removing the backbone to create one large fillet.

• A fillet is always boneless, while a butterfly fillet contains bones.

• A fillet is thicker than a butterfly fillet.

Multiple Select

Which of the following statements correctly describe the cuts 'Darne' and 'Troncon'?

• A Darne is a thick section cut from a substantial fish like salmon or tuna.

• A Troncon is a section cut on the bone from a large flat fish.

• A Darne is always boneless.

• A Troncon is only used for small round fish.

Open Ended

Describe the difference between a 'Darne' and a 'Troncon' cut of fish.

Multiple Choice

Which of the following fish cuts is made by folding a fillet, usually from flat fish?

• Delice

• Troncon

• Paupiette

• Darne

Multiple Choice

Which tools are specifically used for removing bones from fish?

• Tweezers, Curved Blade Tweezers

• Blue Chopping Board, Filleting Knife

• Filleting Knife, Blue Chopping Board

• Curved Blade Tweezers, Filleting Knife

Multiple Choice

What is the main purpose of using a blue chopping board when preparing fish?

• To avoid cross contamination

• To cut fish more easily

• To keep fish cold

• To sharpen knives

Open Ended

How can understanding the classification of fish help chefs in preparing basic dishes?

Multiple Choice

What are the two main groups that fish are classified into?

• Oily fish and white fish

• Freshwater and saltwater fish

• Large fish and small fish

• Predatory and non-predatory fish